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    PEACH-COLORED SEASONING
    5.
    发明申请
    PEACH-COLORED SEASONING 审中-公开

    公开(公告)号：US20180007944A1

    公开(公告)日：2018-01-11

    申请号：US15547253

    申请日：2016-01-29

    申请人： BRILLIANT ASSOCIATES CO. LTD.

    发明人： Tomiko FUKUSHIMA

    IPC分类号： A23L29/00 ,  A23L27/00 ,  A23L27/50

    CPC分类号： A23L29/00 ,  A23L5/42 ,  A23L5/43 ,  A23L27/00 ,  A23L27/50 ,  A23L29/262 ,  A23V2002/00

    摘要： An object of the present invention is to provide a seasoning with an unconventional color tone, which has the taste and flavor of soy sauce and simultaneously assumes a bright peach color.The present invention relates to a peach-colored seasoning containing white soy sauce, a clouding agent and a red coloring. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the red coloring is 0.55 to 0.70 mass %. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the clouding agent is 4.0 to 5.1 mass %.

    Method for the production of duplication and translocation of any region in the chromosome of aspergillus
    6.
    发明授权
    Method for the production of duplication and translocation of any region in the chromosome of aspergillus 有权
    生产曲霉染色体中任何区域的重复和易位的方法

    公开(公告)号：US09562234B2

    公开(公告)日：2017-02-07

    申请号：US13856763

    申请日：2013-04-04

    申请人： Kikkoman Corporation

    发明人： Tadashi Takahashi

    IPC分类号： C12N15/80

    CPC分类号： C12N15/80 ,  A23L27/50

    摘要： The purpose of the present invention is to provide a technique to duplicate and translocate any large region in a chromosome of a fungus belonging to Aspergillus across a wide range, so that it will possible to stably and systematically acquire an Aspergillus strain having a novel trait, which was un-acquirable by conventional techniques.The present invention relates to a transformant of the fungus belonging to Aspergillus wherein a transformation marker gene with deficiency of a terminal part at the 5′ or 3′ end of its coding region is integrated into an outside of a target region in a chromosome of the fungus subject to duplicated translocation, and a transformation marker gene with deficiency of a terminal part at the 3′ or 5′ end of its coding region is integrated into an outside of a region in another chromosome of the fungus to be replaced with the target region.

    摘要翻译： 本发明涉及属于曲霉菌的真菌转化体，其中在其编码区的5'或3'末端的末端部分缺失的转化标记基因整合到染色体的目标区域的外侧 复制易位的真菌，其编码区3'或5'末端的末端部分缺失的转化标记基因整合到另一个真菌染色体的区域的外侧，以被靶区域替代 。

    Brewed soy sauce and method of producing the brewed soy sauce
    7.
    发明授权
    Brewed soy sauce and method of producing the brewed soy sauce 有权
    酿制酱油和生产酿造酱油的方法

    公开(公告)号：US09386789B2

    公开(公告)日：2016-07-12

    申请号：US14292756

    申请日：2014-05-30

    申请人： Yamasa Corporation

    发明人： Yoshiyuki Toyoshima ,  Yoshinobu Mogi ,  Kaori Miura

    IPC分类号： A23L1/238 ,  A23L1/20

    CPC分类号： A23L1/238 ,  A23L11/09 ,  A23L27/50 ,  A23V2002/00

    摘要： The present invention provides a brewed soy sauce that has light color and reduced smell with a robust taste. In the brewed soy sauce, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are respectively 0.1% (w/v) or more. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5-5.5. The brewed soy sauce is produced as follows: First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to Candida genus is added to the mixture. Then, the fermentation is matured.

    摘要翻译： 本发明提供一种具有强烈味道的淡色和降低气味的酿造酱油。 在酿制的酱油中，HEMF小于15ppm。 谷氨酸为0.9％（w / v）以上。 乳酸和乙酸分别为0.1％（w / v）以上。 还原糖为1.5％（w / v）以下。 乙酰丙酸小于0.01％（w / v）。 pH为4.5-5.5。 酿造的酱油生产如下：首先，从植物蛋白质源材料和低淀粉碳水化合物源材料制备原料。 然后，通过将曲霉霉菌接种到制备的原料上制成曲。 接着，将咸水加入到曲，将盐水和曲的混合物发酵。 开始发酵至少5天后，将属于念珠菌属的酵母加入混合物中。 然后，发酵成熟。

    PRODUCTION OF TAMARI SOY SAUCE
    8.
    发明申请
    PRODUCTION OF TAMARI SOY SAUCE 审中-公开

    公开(公告)号：US20160008828A1

    公开(公告)日：2016-01-14

    申请号：US14859276

    申请日：2015-09-19

    申请人： San-J International, Inc.

    发明人： Masayoshi MATSUNAGA

    IPC分类号： B05B3/06 ,  B05B1/20 ,  B05B15/06 ,  A23L1/238

    CPC分类号： B05B3/06 ,  A23L27/50 ,  A23V2002/00 ,  B05B1/20 ,  B05B15/65

    摘要： Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.